Chicken Nacho Soup {Crockpot}

A lot of people have asked me recently why I haven’t been blogging as much, or why I didn’t blog this summer. I would like to say that it was because I was too busy going out, having fun and enjoying the summer. That unfortunately, isn’t true. It was a hard summer and really wasn’t feeling very “creative”. I also wasn’t exactly “eating clean”. There has been a lot of pizza in my belly in the last couple of months! But we won’t get into any of the boring details. Just know that I am back to cooking health meals (and eating them – because we are all human and sometimes we just need a break from health food) and I am ready to share more yummy recipes!   And, I am so thankful for each and every one of you that tunes in for my blog ❤

Clearly, I forgot how to be good at this. I recently created three new recipes that DON’T involve taco flavors. I’m SERIOUS! The problem is that we ate them up so fast that I didn’t get any photos. Ugh. I guess I’ll have to make them again soon so I can share them!

It is officially fall here in MN and I could not be happier about it.  I’ve been patiently (ok, not so patiently) waiting for sweater and boots whether. Coming up this weekend is our annual family camping trip!  With all of this fall fun, soup is definitely on my mind.

This week I made a brand spankin’ new recipe for nacho soup.  It was meant to be white chicken chili, but despite my best efforts – the damn thing refused to thicken. So, you get all the flavor of a white chicken chili with the punch of a tortilla soup and some cheesiness – behold, nacho soup!!

Isn’t it pretty? This is nacho cheese soup but you can make your own!  Sorry. I had to.


Chicken Nacho Soup {Crockpot}

  • Servings: 6-8
  • Difficulty: easy
  • Print


3 boneless chicken breasts

1 32oz container chicken broth

1 can diced tomatoes

½ red onion, diced

1 green pepper, diced

1 can white cannellini beans

2 4oz cans diced green chiles

1 4oz can diced jalapenos

1 can sweet corn

1 tbs arrowroot powder + 1tbs water to create a slurry

1 cup heavy cream

2 tbs chili powder

1 tbs cumin

1 tbs paprika

1 tbs garlic powder

½ tbs onion powder

Salt + pepper, to taste


To Garnish

Sour cream

Green onion

Shredded Cheese

Tortilla chips


  1. Add chicken breasts, diced tomatoes and ½ cup chicken broth to your crockpot. Cook on high for two to two and a half hours. Then using two forks, shred the chicken.
  2. Add all additional ingredients (except cream and slurry) to the crockpot. Cook on high for an hour.
  3. Turn crockpot to low and add slurry and heavy cream, stir well. Taste and adjust seasonings if necessary. Cook on low for thirty minutes to an hour.
  4. Garnish with sour cream and cheese then scoop up the good stuff with tortilla chips! Don’t forget to drink the broth though, it’s good for the soul.



Thanks for reading, and eating!  Leave some love here or find me on Instagram #ahealthybalanceblog


~ M

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